This Chai Spice Banana Bread features sweet, ripe bananas and the perfect blend of chai spices! It’s perfect for a snack alongside your favorite herbal tea or hot chocolate.
Hooray For Fall!
With hot summer temperatures on their way out and the fall leaves starting to change colors, I’m always excited to try out a new fall recipe. I saw this idea for Chai Spice Banana Bread while scrolling through Pinterest one day.
Unfortunately, when I saw that, the highs were in the 90’s every day for a solid week. Way too hot to try baking banana bread and too hot to be craving fall spiced treats. So, I’ve been holding on to this chai banana bread idea for a while now!
Chai It and You’ll Like It
I’m not a tea drinker, but I’ve always been intrigued by the spices used in chai tea. They seem so warm and cozy. I finally looked up which spices were used and came up with my own blend for a chai spiced banana bread. This chai loaf is so delicious. The spiced flavors blend perfectly with warm banana bread and make the perfect treat for a chilly fall morning or afternoon snack. You’ll have to “chai” it yourself! It’s become my favorite banana bread!
My Favorite Chai Spice Banana Bread Recipe Ingredients
- Bananas – use brown-spotted bananas for maximum sweetness and banana flavor. When they’re incredibly ripe, the bananas make for the perfect banana bread recipes.
- Whole Milk Greek Yogurt – adds moisture and some protein. This helps us create a deliciously moist and healthy chai banana bread.
- White Whole Wheat Flour – softer than traditional whole wheat. I love to add white whole wheat flour to most baked goods, including this banana chai bread, for that whole grain boost without making them dense and heavy.
- Butter – adds delicious flavor and moisture.
- Chai Spices – I use my own personal blend for this Chai Spice Banana Bread. I spiced this banana bread with cardamom, allspice, nutmeg, cinnamon, ginger, and cloves. If you don’t have all the spices on hand, feel free to omit or substitute one out, or use 3 tsp pumpkin pie spice instead. These are the perfect chai banana bread spices.
How to Make Chai Spice Banana Bread
- Start by mashing the ripe bananas. I like to freeze mine as I have extras. After they thaw, snip the tip of the peel off and they squeeze out already mostly mashed.
- Add the yogurt, melted butter, eggs, and vanilla and stir to combine.
- In a separate bowl, measure out the two kinds of flour. Add baking soda, salt, sugar, and the spices. Whisk to combine.
- Add all the ingredients together and gently fold together just until the mixture is combined.
- Pour the batter into a 9×5 (large) loaf pan and bake. I usually cover my loaf at 40 minutes to keep the top from browning too much. Bake until the internal temperature reaches 200*F.
Enjoy this chai spice bread straight out of the oven warm with a smear of butter, or anytime you’re in need of a warm hug!
Looking for more delicious Fall-time recipes? Try these:
Chai Spice Banana Bread
This Chai Spice Banana Bread features sweet, ripe bananas and the perfect blend of chai spices! It’s perfect for a snack alongside your favorite herbal tea or hot chocolate.
Ingredients
- 4 medium bananas
- 6 T (3 oz) salted butter, melted and cooled
- ⅔ C (6 oz) whole milk plain Greek yogurt
- ½ C (4 oz) light brown sugar
- 2 large eggs
- 3 tsp vanilla
- 1 C (4.5 oz) all-purpose flour
- ¾ C (4 oz) white whole wheat flour
- 1 ½ tsp baking soda
- ½ tsp salt
- ½ tsp cardamom
- ½ tsp allspice
- ½ tsp nutmeg
- ¾ tsp cinnamon
- 1 tsp ginger
- ¼ tsp cloves
Instructions
- Preheat oven to 350*F. Line a 9x5” loaf pan with parchment paper. Cut off excess paper.
- In a large mixing bowl, mash bananas with a fork. It’s okay if some lumps remain. Add melted butter, Greek yogurt, brown sugar, eggs, and vanilla. Stir to combine.
- In a separate bowl, whisk together all-purpose flour, white whole wheat flour, baking soda, salt, and spices.
- Add dry ingredients to banana mixture. Stir gently to combine.
- Pour into prepared loaf pan. Bake for 60-70 minutes, or until internal temperature reaches 200-205*F. Cover with foil around 35-45 minutes to prevent the top from browning too much. Let rest in the pan for 5-10 minutes before turning out.
Notes
- Freeze ripe bananas until ready to use. It saves mashing time and guarantees you’ll have enough bananas around.
- Can also substitute 3 tsp of pumpkin pie spice instead of using individual spices.
- For Chocolate Chip Banana Bread, click here!
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